Offal Cuts (Organ Meats & Bones)
By far the most nutritionally dense primal on the beef. Cuts in these sections include Beef Liver and Beef Heart, which are often used as supplements! All of our bones will also be part of this area, which make beautiful beef bone broth, and add rich and robust flavor to soups and stews.
Ox Tail is a deeply beef flavored, rich, and hearty offal cut. This cut can be braised and cooked in a stew, slow cooked for tacos, and shredded for many staple dishes.
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Marrow Bones are rich in flavor and perfect for slow cooking. Marrow Bones are ideal for making homemade broths, soups, and stocks. Roast them and enjoy their buttery, savory marrow spread on fresh bread, or simmer them to create a deep, flavorful base for your favorite recipes.
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Beef Knuckle Bones are flavorful, collagen-rich choice for creating hearty homemade broths, soups, and stocks. Slow simmering brings out deep beef flavor while releasing natural gelatin that adds richness and body to your recipes. Knuckle bones are a versatile ingredient for traditional cooking and nourishing meals.
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Neck bones are collagen-rich and are an excellent addition for hearty broths and gelatins. Slow simmering neck bones will allow their natural gelatinous properties to distribute across your stew, stock or broth. When done precisely bone broth will become gelatinous and you can eat it like jello.
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Beef Feet are great for making rich, collagen-packed broths and traditional recipes. Slow simmering releases natural gelatin, creating a flavorful stock with exceptional depth and body. Beef Feet is a high-quality ingredient for homemade soups, stocks, and heritage dishes.
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Beef Liver is nutrient-dense cut prized for its rich flavor and traditional appeal. Liver can be tender when prepared properly, it can be pan-seared, slow cooked, or incorporated into classic dishes like liver and onions.
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Beef Tongue is a tender, flavorful cut that becomes rich and succulent when slow cooked. A favorite in traditional recipes around the world, it is perfect for tacos, sandwiches, soups, or sliced and served as a main dish. Beef Tongue offers premium quality and exceptional flavor for adventurous home cooks and classic comfort meals alike.
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Lean, nutrient-rich, and full of robust beef flavor. Beef Heart is a versatile cut that is perfect for grilling, slow cooking, stews, or slicing into stir-fries. It is firm and rich in taste, making it a favorite for both traditional recipes and adventurous home cooks.
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Tripe is a traditional cut enjoyed in many cultures for its unique texture and ability to absorb rich flavors. Perfect for hearty soup, stews, and classic dishes, tripe becomes tender and flavorful when prepared with slow cooking.
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Beef Kidney Fat is a prized cooking fat valued for its rich flavor and versatility. Perfect for rendering into homemade beef tallow, it can be used for frying, baking, roasting, and adding depth to traditional recipes. Beef Kidney Fat provides a natural, high-quality ingredient for wholesome cooking.
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Beef Sweetbreads are a traditional delicacy known for their delicate texture and rich, mild flavor. Often featured in classic cuisine, sweetbreads are best prepared by searing, roasting, or braising to create a tender and flavorful dish.
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Beef Cheek is a great beefy flavored cut. Cooked low and slow cheek meat is great for tacos and many other meals. This cut gives you the opportunity to use the animal from head to toe.
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Beef Bone Broth and Gelatin is made from quality beef bones, slowly simmered to create a rich, flavorful broth naturally packed with collagen and gelatin. Perfect for soups, sauces, gravies, and nourishing recipes, it adds depth and body while bringing traditional cooking back to the table.
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Beef Tallow is a traditional, versatile cooking fat prized for its rich flavor and high heat stability. Perfect for frying, roasting, baking, and adding depth to homemade recipes, tallow is a natural way to make the most of the whole animal.
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